Valuation and Characterization of Actinidin Treatment to Pork

Abstract:

The paper studied the effect of kiwifruit protease on tenderization of pork and related characterization has been made, the result indicates that pork marinate with kiwifruit protease may lead the degradation of collagen protein and the change of the myofibril fragmentation index (MFI), particle size, viscosity, Warner-Bratzler shear force, area force versus time (Area F-T) as well as microstructure characteristics. Because of the inconvenience of characterization of MFI and soluble collagen, viscosity, particle size analysis, shear force and area F-T can fast and accurate characteristic the changes of tenderizer of pork after marination with kiwifruit protease.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1258-1261
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1258
• Online since: July 2012
• Authors: Yan Chen, Qian Zhang, Xiao Yan Lin, Xi Yan Liao
• Keywords: Actinidin, Myofibril, Particle Size, Pork, Soluble Collagen, Tenderness

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